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PDX VEG @pdxveg.bsky.social · 8h

100% #vegan DC Vegetarian in #PDX serves up delicious comfort food. They demonstrate that you don’t have to sacrifice great taste while being kinder to yourself, the other animals, and our 🌎.
📸: #4 Steak Muffin, Tomato Bisque Soup, Caesar Salad

This figure has 4 images. The top left is the #4 Steak Muffin, which consisted of organic seasoned tofu, a generous amount of meaty, thin-cut cow-free seitan steak, melty cow milk-free cheese, tomato, spinach, and lively roasted red pepper aioli on an English muffin. The top right is the Tomato Bisque Soup. Delicious, thick, chunky, comforting, and unconventional, it included puréed split peas, potatoes, and soy curls, for extra protein. The bottom left is the Caesar Salad, which consisted of organic romaine, capers, almond parmesan, and herby, rustic croutons in a creamy, tangy garlicky Caesar dressing. The bottom right shows the counter where orders are placed. There is a progress pride flag, a ceramic pumpkin, and some drawings made by children.

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PDX VEG @pdxveg.bsky.social · 1d

Meals from 100% #vegan secretpizzasociety.com in #PDX are always a joy. You don’t have to be vegan to enjoy their crave-worthy food, but once you’ve had some, you’ll see that being vegan is not about deprivation. Such a win for you, the other animals, and our 🌎!

This figure has 4 parts. The top two show The Jaffe Pizza. It consisted of luscious, creamy, rich almond ricotta, bright and lively pickled sweet peppers, red onions, and po’Fredo (a blend of potato, fresh basil, coconut cream, and other spices) on red sauce, and topped with fresh basil. The crust, as always, had a satisfyingly chewy crumb and crispy edges, with a light sprinkle of salt. On the left is the whole pizza and on the right is a slice. The bottom left is the BBQ Cobb Salad, which consisted of mixed greens, BBQ soy curls, roasted peppers and onions, tomatoes, smoky pig-free tempeh bacon, and creamy, tangy ranch dressing. The bottom right is a Chocolate Chip Cookie. Soft and buttery with a crisp edge, this generously sized house-made cookie was dreamy.

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PDX VEG @pdxveg.bsky.social · 2d

We enjoyed our lunch from 100% #vegan Vtopian, now located in an impressive new restaurant and retail space in #PDX that becomes ADELLEDA in the evening for dinner.
📸: St. Angeles and The Northern

This figure has four parts. The top left is the St. Angeles, which was made with plant-based muenster, fennel marmalade, roasted red pepper, honeynut squash, and olive oil tapenade. The top right is the outside of Vtopian. The bottom left is a view of the inside of Vtopian. The bottom right is The Northern, which was made with arugula, balsamic vinaigrette, luscious, creamy, savory, and sweet plant-based caramelized onion cheese that combines a cultured cashew base and house soy yogurt, cucumber, and vibrant pumpkin seed pesto.

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PDX VEG @pdxveg.bsky.social · 3d

We are grateful for the delicious and satisfying #vegan options at dotscafeportland.com, an atmospheric dive bar in the Clinton Street neighborhood in #PDX that has been in business since 1992.
📸: Vegan French Dip and Ocean Man

This figure has 4 parts. The top left is the Vegan French Dip, which consisted of tender, meaty soy curls, grilled onions, and house-made horseradish sauce, plus vegan cheese shreds on a hoagie. Served with a cup of savory au jus for dipping. The top right shows the outside of Dots Café. The bottom left shows the inside of Dots Café. The bottom right shows the Ocean Man, which consisted of chickpea “tuna salad”, melty vegan American cheese, tomato, and onion on toasted sourdough.

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PDX VEG @pdxveg.bsky.social · 4d

It is always a pleasure to go to 100% #vegan cozogrillpdx.com, a food cart in #PDX that serves delicious and satisfying burgers and more. Their comfort food demonstrates convincingly that you don’t have to sacrifice great taste while being kinder to yourself, the other animals, and our 🌎.

This figure has four parts. The top left is the Sizzlin Burger, which consists of a delicious, savory, seasoned, hearty, and nourishing patty made in-house with black beans, wild rice, and corn, lettuce, tomato, onions, melty plant-based cheddar cheese, sautéed mushrooms, pickled jalapeños, and garlic aioli on a fluffy pretzel bun. The house-made patty is fantastic, but you can also choose a Beyond patty. The top right is the Breaded Mushrooms, which consisted of tender, juicy mushrooms inside a savory crispy coating. Served with garlic aioli. The bottom left is the Corn Chowder, which was thick, creamy, and chunky with a delightful spicy kick. Served with buttery Texas toast. The bottom right is the Cozo Salad, which consists of mixed greens, diced tomato, sliced carrots and daikon, and sunflower seeds. Served with rich, creamy, and piquant plant-based blue cheese dressing. Ranch, Italian, and gold planet dressings are also available.

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PDX VEG @pdxveg.bsky.social · 5d

Indigenous Peoples' Day is a great opportunity to recognize and celebrate Native peoples, as well as listen to and amplify contemporary Native voices to advance justice, equity, and social impact. A wonderful way to celebrate is to enjoy some delicious vegan food from local Native-owned businesses.

This figure shows dishes from 3 local Native-owned businesses. The left to right downward diagonal shows vegan hot dogs (Terulingua, P.A.T., and Bae City) from Third Coast Hot Dogs, owned by Sage Hauser, an enrolled Potawatomi tribe member. The Pumpkin Horror-chata Skull Cake, (middle in top row), Grim Reaper sandwich (first in middle row), Stiff as a Board (third in middle row), ad Brown Sugar Cookie (middle in bottom row) are from Memento Mori Café, co-owned by Correna Hernandez, whose grandfather was Mescalero Apache. The Pumpkin Pie Bar (third in top row) and Apple Bottom Paleta (first in bottom row) are from Ice Queen, owned by Rebecca Smith, who is affiliated with the Myskoke Nation.

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PDX VEG @pdxveg.bsky.social · 6d

100% #vegan orangeblossomco.com, a modern, farm-focused patisserie in #PDX serves creations made with organic produce and ingredients from local farmers and makers with a menu that changes with the seasons. It’s wonderful we can indulge in such deliciousness without consuming any animal products.

The top left is a Marinated Beet & Hummus Sandwich, which consisted of marinated red and yellow beets, hummus, plant-based feta, frisée, and a French mustard vinaigrette on the most amazing focaccia, which was soft, chewy, airy, and pillowy inside, and crusty on the outside. The top right is Veggie House Focaccia, which was made with organic California olive oil and topped with grapes, fennel, rosemary, and onions sourced directly from local organic farms. The bottom left is the Nutella Maritozzi, which was a fluffy fresh-baked brioche filled with “nutella” that was made in-house by grinding Oregon hazelnuts with Oregon hazelnut oil blended with chocolate, and topped with luscious, light, and fluffy chocolate Chantilly cream. In the center is the Pear Hazelnut Financier, which was a tender tea cake made from house-ground and toasted Oregon hazelnut flour, and Oregon hazelnut oil, and baked local pears. The bottom right is the Poached Pear Tart, which had a poached local pear, pecan praline, white chocolate orange ganache, and rosemary pecan vanilla crumble.

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PDX VEG @pdxveg.bsky.social · 6d

We are so fortunate! 😋🌱

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PDX VEG @pdxveg.bsky.social · 7d

100% #vegan Van Hanh Restaurant in #PDX offers a wide variety of delicious Vietnamese dishes. The portions are generous, and the prices are very reasonable.
📸: Lemongrass Chicken, Spring Rolls, Bean Cakes

This figure has four parts. The top left is the Lemongrass Chicken, which consisted of crispy, meaty, flavorful, and uniquely delicious plant-based chicken made with tofu, bean curd skin, thin noodles, lemongrass, and BBQ sauce. Served with rice and veggies. The top right is the Spring Rolls. These were filled with tofu, lettuce, daikon, carrots, basil, and mint, and served with a richly flavorful savory, spicy, and lightly sweet peanut sauce. The bottom left is the Bean Cakes, which consisted of subtly sweet, rich, and earthy adzuki bean paste inside a soft and chewy sesame-crusted mochi shell. The bottom right shows the outside of Van Hanh Restaurant.

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PDX VEG @pdxveg.bsky.social · 8d

The crave-worthy Detroit-style pizzas of 100% #vegan Boxcar Pizza in #PDX are always a joy and show that being vegan is not about deprivation. Such a win for all of us, the other animals, and our 🌎.
📸: Little Green Apples Pizza, Kale Caesar Salad

This figure has 4 parts. The top two are the Little Green Apples Pizza, which consisted of luscious melty Good Planet Foods cow milk-free mozzarella, animal-free sausage, rosemary, apple slices, and maple drizzle on a thick sourdough crust with crispy edges and a light and airy crumb inside. On the left is the whole pizza and on the right is one of the slices. The bottom left is the Kale Caesar Salad, which consists of kale, creamy, tangy, and garlicky plant-based Caesar dressing, grated cow milk-free parmesan, ground pepper, sea salt, and crunchy croutons plus lively, seasoned, crispy, meaty Buddy’s Steaks fried plant-based chicken. The bottom right shows the outside of Boxcar Pizza.

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PDX VEG @pdxveg.bsky.social · 9d

We enjoyed our first meal from kuupdx.com, a modern Japanese restaurant in #PDX that focuses on traditional dishes. They serve a variety of items including noodle dishes, sushi, curries, and rice dishes, with some delicious #vegan options.
📸: Kenchin Veggie Udon and Veggie Roll

This figure has 4 parts. The top left is the Kenchin Veggie Udon, which consisted of delightfully firm and chewy house-made udon noodles, daikon, enoki mushrooms, konnyako (a jelly made from konjak, a type of yam), gobo (burdock root), carrot, napa cabbage, and green onions in a seaweed soy dashi broth. The top right shows the outside of Wa Kitchen Kuu. There are some tables with red umbrellas. The bottom left is a view of the inside of Wa Kitchen Kuu with bar and table seating. The bottom right is the Veggie Roll, which consisted of avocado, cucumber, yamagobo (pickled burdock root), kawiware (daikon radish sprouts), and kinpira gobo (shredded and braised burdock root and carrot), topped with shio-ponzu sauce and sesame seeds.

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PDX VEG @pdxveg.bsky.social · 10d

For delicious and satisfying comfort food, 100% #vegan bar.blackwaterpdx.com in #PDX consistently delivers. They show so convincingly that being kinder to ourselves, the other animals, and our 🌎 does not require giving up great taste.
📸: Franken-Falafel, Freaky Fried Pickles, Seasonal House Salad

This figure has 4 parts. The top left is the Franken-Falafel, which consisted of herby green chickpea falafel, lettuce, tomato, pickles, pickled red onions, tzatziki sauce, and tahini sauce on a hoagie. The top right is the Freaky Fried Pickles. The bottom left is the Seasonal House Salad, which consisted of spring mix, shredded carrots, sweet mini peppers, tomatoes, cucumber and croutons with Italian dressing. The bottom right shows one of Black Water’s windows, which is painted with a skeleton hand holding a blue rose and says Full Bar, All Vegan Menu, and All Ages Shows.

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PDX VEG @pdxveg.bsky.social · 11d

We enjoyed our first visit to legacycoffeepdx.com, which has delicious #vegan sandwich options in addition to a selection of coffees and teas with no upcharge for 🐄-free 🥛, and vegan pastries. The atmosphere is welcoming and inclusive, with comfy chairs, community tables, and a dedicated kids area.

This figure has four parts. The top left and bottom right are the Vegan Deluxe on an everything bagel and sourdough bread, respectively. It consists of herby, meaty animal-free Before the Butcher sausage, fluffy Just Egg, melty cow-free cheese, tomato, spinach, and pepperoncini. The top right is a Blackberry Lime Scone from Catscratch Co-op Vegan Bakery. The bottom left is a Wheat-free Almond Tea Cake from Catscratch Co-op Vegan Bakery.

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PDX VEG @pdxveg.bsky.social · 12d

Humi and Jason’s spectacular Japanese comfort food at 100% #vegan @obonpdx.bsky.social in #PDX is a joyful celebration of locally and sustainably grown food, and they keep coming up with amazing seasonal specials. We had two of these specials, both of which had mushrooms foraged by Humi and Jason.

This figure has 4 parts. The top left is the Bear’s Tooth Rangoon, which was made using part of a single, gigantic, foraged bear’s tooth mushroom that was mixed with tofu misozuke and veggies, wrapped tightly in dumpling skins, deep fried, and served with a house sweet and sour sauce. The top right is the Creamy Lobster Udon, which consisted of foraged lobster and chanterelle mushrooms with tomatoes in a creamy garlic sauce, tossed with fantastic firm and chewy handmade udon. nori shreds, black pepper, and a squeeze of fresh lemon juice. The bottom left is Hijiki Onigiri, which consisted of sprouted brown rice mixed with tamari-flavored hijiki seaweed, shiitake mushrooms, and carrots, with creamy tofu misozuke (spreadable miso-cured tofu) inside, wrapped in a nori sheet. The bottom right is the Okonomiyaki, a cabbage and onion pancake with fried tofu and ginger-pickled beets, topped with house tonkatsu sauce, house-made tofu-based mayo, house furikake, and shichimi.

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PDX VEG @pdxveg.bsky.social · 13d

Absolutely! All so wonderful!

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PDX VEG @pdxveg.bsky.social · 13d

100% #vegan lillapdx.com in #PDX serves up delicious Italian food including pasta dishes, pizza, and more. It’s both elegant and comforting, keeping all the flavor and satisfaction while leaving #animals off our plates.

This figure has 4 parts. The top left is the Orecchiette All’amatriciana, which consisted of al dente orecchiette pasta served in a chunky, hearty house marinara with smoky pig-free Thrilling Foods bacon, white wine reduction, and Follow Your Heart plant-based parmesan. The top right is a Pepperoni Calzone (cut open), which consisted of meaty, lively The BE Hive plant-based pepperoni, plant-based mozzarella, and chunky, hearty house marinara wrapped up in a pillowy dough with crisp edges. The bottom left is a Mushroom-Stuffed Puff Pastry (cut open), which was a buttery, flaky puff pastry stuffed with creamy plant-based béchamel sauce seasoned with nutmeg and umami-rich mushrooms. The bottom right is the Brussels Sprouts and Apple Salad, which consisted of arugula, shredded Brussels sprouts, honey crisp apple slices, candied almonds, lemon vinaigrette, and spicy agave drizzle.

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PDX VEG @pdxveg.bsky.social · 14d

It is always a joy to go to 100% #vegan norahpdx.com in #PDX for their fantastic pan-Asian cuisine. Everything is full of vibrant and intensely satisfying flavors. They convincingly show that being vegan is not about deprivation.
📸: Spicy Holy Basil Eggplant and Sichuan Long Beans

On the left is the Spicy Holy Basil Eggplant, which consisted of tofu, soy curls, tempeh, tender, melt-in-your-mouth Chinese eggplant, onion, and basil garlic sauce. Served with jasmine rice. On the right is the Sichuan Long Beans, which consisted of crisp but tender long beans with onions and intensely flavorful smoky and spicy house garlic mala paste.

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PDX VEG @pdxveg.bsky.social · 15d

@thegroovyfloret.bsky.social, a 100% #vegan, gluten-free, soy-free, nut-free, and mostly organic restaurant in #PDX, serves up amazing 🌱-based tacos, nachos, and more. We are very sorry that their last day of service will be on October 18 but wish them the best in what comes next.

This figure has 4 parts. The top left is the Nachos, which consist of melted plant-based cheese, ingenious seasoned organic signature cauliflower “meat”, organic black beans, jalapeños, avocado crema, and pico de gallo on a double layer of Juanita’s tortilla chips. The top right is the Mushroom Fajita Street Tacos, which are filled with cumin-spiced mushrooms, cauliflower, peppers, onions, plant-based sour cream, and cilantro. The bottom left is the Double Chocolate Mud Pie, which consists of fudgy organic black bean brownie with luscious organic coconut caramel and crunchy tortilla chip granola. The bottom right is the entrance to The Groovy Floret. The top windows have peace signs on them and the bottom one has a bright and colorful painting on the lower half of it.

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PDX VEG @pdxveg.bsky.social · 16d

Dirty Lettuce’s crave-worthy 100% #vegan comfort food keeps us coming back for more. They veganize classic Cajun, Creole, and Southern dishes, keeping all the great taste while leaving animals off the menu.
📸: Fried Chicken with Calamari, Cajun Mac and Cheeze, and Southern Style Collard Greens

This is a Fried Chicken Plate. The fried seitan-based chicken is crispy, meaty, savory, seasoned, and tender. The king oyster mushroom-based calamari is crispy outside and tender inside. The Cajun mac and cheeze is creamy and comforting with lively Cajun spices. The Southern style collard greens are slow-simmered, melt-in-your-mouth, deliciously tangy, smoky, spicy, savory.

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PDX VEG @pdxveg.bsky.social · 17d

We are delighted to report that participants in our most recent Veg Challenge, which took place in July, made significant progress in reducing their consumption of animal products! The full report is here: www.pdxveg.org/2025_report.

On the left is a 9 x 9 grid showing photos of two chickens, a turkey, a duck, a pig, a heart-shaped arrangement of fruit, a cow, a sheep, a school of fish, and two rabbits. On the right is a plot showing the before and after animal product consumption of 33 people who took the July Veg Challenge. Consumption per week decreased from 4.50 to 1.0 servings (median) and 9.62 to 4.41 (average). This decrease was significant based on the sign test, which yielded a one-tail p value of 0.0022. In this plot, each respondent was assigned one or two letters, and the before results are shown as red circles and the after results as green squares. We sorted the data by the lowest to highest consumption before the Veg Challenge. 20 of the participants decreased their animal product consumption (the green squares are below the red circles) and 6 increased their consumption.

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PDX VEG @pdxveg.bsky.social · 18d

We always enjoy our meals from darsalamrestaurant.com, the first Iraqi restaurant in #PDX. DarSalam means "House of Peace" in Arabic and that's what owner Ghaith Sahib wants you to feel. He enjoys sharing his culture with the community through delicious food. There are great #vegan options.

This figure has 4 parts. The top left is Vegan Falafel Sampler Platter, which consists of hearty, herby falafel, rich and smooth hummus, deeply flavorful smoky baba ghanoush, tangy, savory pickled mango with tomato and chickpeas, and a choice of flatbread or raw veggies. The top right is a view of the inside of the Alberta restaurant. The bottom left is a view of the enclosed patio seating at the Alberta restaurant. The bottom right is the Mixed Dolma. There are two grape leaf dolma and two Iraqi-style onion dolma Mahshi, each stuffed with rice, diced vegetables and spices, and infused with rich and vibrant flavors of sun-dried tomato and pomegranate.

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PDX VEG @pdxveg.bsky.social · 19d

We enjoyed returning to thecelery.com in #PDX, which serves up 100% organic grain bowls, salads, açaí and smoothie bowls, smoothies, and juices, with delicious, nourishing, and satisfying #vegan options.
📸: Vegan Versions of Harvest Moon Grain Bowl and West Coast Beets Salad, both with tempeh

On the left is the vegan version of the Harvest Moon Grain Bowl, which consisted of tempeh, robust and chewy emmer faro, avocado, cucumber, roasted mushrooms, cilantro, watermelon radish, pickled red onion, hemp seeds, and spicy peanut ginger sauce, plus red beets and crispy chickpeas. On the right is the vegan version of the West Coast Beets Salad, which consisted of baby arugula, red beets, golden beets, golden berries that had a perfect balance of sweet and tart, pecans, and balsamic vinaigrette, plus tempeh and black beans.

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PDX VEG @pdxveg.bsky.social · 20d

We were impressed and delighted by the fabulous #vegan food from Jiran Collective’s fundraiser for Palestinians, which took place yesterday. Jiran is Arabic for neighbors, and they are a collective of neighbors fundraising for Palestinian people, near and far. 30% of the profits will be donated.

This figure has 9 parts that are arranged in a 3 by 3 grid. The first photo in the top row is Spinach Fatayer from Jawaher. The second photo is Zaatar Manakeesh from Jawaher. The third photo is Hummus from Alley Mezza. In the middle row, the first photo is Qalayet Bandora from Alley Mezza. The second photo shows part of the set up for the fundraiser. In the back is a Palestinian flag with Free Palestine written on the white stripe, and a clenched red fist dripping blood. The third photo is the pita bread that came with the Hummus and Qalayet Bandora. The first photo in the bottom row is Mujadara Burghul from Alley Mezza. The second photo is Salata Ghazawieh from Alley Mezza. The third photo is White Chocolate Apple Ganache Cake from Sugar Goblin Bakes.

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PDX VEG @pdxveg.bsky.social · 21d

Worker-owned, family-friendly, and queer-run jaderabbitpdx.com in #PDX serves up crave-worthy and innovative pan-Asian cuisine. The 100% #vegan dishes include dim sum, rice bowls, and noodle dishes and soups, with many gluten-free options.

This figure has 9 parts. In the top row, the left is Beefy Kimchi Potstickers, the middle is Char Sui Bao, and the right is Siu Mai. In the middle row, the left is Jade Rabbit Dumplings, the middle is a golden rabbit statue in the window, and the right is Chili Oil Wontons. In the bottom row, the left is 5 Spice Carrot Cake, the middle is Sol Ring (non-alcoholic), and Hand Like Clouds (non-alcoholic).

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PDX VEG @pdxveg.bsky.social · 22d

It is always such a treat to go to petuniaspiesandpastries.com in #PDX for their crave-worthy #vegan and #gluten-free creations. How wonderful that we can indulge in such deliciousness without consuming any animal products. Such a win for all of us, the other animals, and our 🌎.

This figure has four parts. The top left is the BBQ Burger, which consists of a hearty, flavorful, and nourishing chickpea burger, BBQ sauce, lettuce, tomato, and creamy aioli on a freshly baked bun. The top right is a slice of Pesto Genovese Pizza Slice, which consisted of flavorful basil pesto, luscious, creamy plant-based house mozzarella, fresh tomato, and plant-based parmesan on an innovative freshly hand-made, soft, and chewy pizza crust. The bottom left is a slice of Peach Vanilla Bean Pie with Coconut Crumble, which consisted of juicy, sweet, and perfectly ripe peach filling with a buttery, crispy, sweet crumble topping and rich flaky crust. The bottom right is a Berry Lemon Curd Cinnamon Roll with Cream Cheese Icing. This deluxe cinnamon roll had a delightfully gooey cinnamon filling and was topped with a juicy mixed berry compote, tangy lemon curd, and silky cream cheese frosting.

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